Saturday, February 20, 2016

St. Patrick's Day Green "Shamrock" Frittatas (2 ways)

St. Patrick's Day is this week. Are you ready? Last year I made these Shamrock Frittatas for part of our St. Patrick's Day celebration and it was a huge hit, so I decided to make it again this year!  These are really quite simple to make, but they are so fun! 

When I can, I like to avoid artificial food coloring, and I love that are green without any dye/food coloring. These are a great way to start off your St. Patrick's Day. And, they're a great way to sneak some extra veggies into your kids', your husband's, or even your own diet! 

There are two ways to go about this recipe, one is to finely chop the spinach and kale and mix it into the egg, and the other is to puree the spinach and kale with the egg in a blender or food processor.

Green Shamrock Frittatas


  • 3 eggs
  • Salt and Pepper to taste
  • 1/2 cup spinach, packed
  • 1/2 cup kale, packed
  • 1 green bell pepper, sliced cross-wise
  • Pecorino, Asiago, Parmesean, or your favorite hard cheese, grated
  • Coconut Oil

Method 1:
In a small bowl, beat the eggs with the salt and pepper.  Finely chop the spinach and kale.  Mix into the beaten egg.

Heat a small frying pan over medium-low heat.  Add a dab of coconut oil, about 1 Tbsp, and let melt.

Pour egg mixture into pan.  Cook until edges are set, about 5-7 minutes.

Sprinkle a thin layer of grated cheese of choice over the top.  Press a slice of bell pepper into the center.  Cover and reduce heat to low.  Continue to cook until egg is cooked through and cheese is melted.  Another 5-10 minutes or so.

Gently slide out of pan onto a plate or serving tray.  Enjoy!


Method 2:
Stuff the spinach and kale into a blender or food processor.  Add the salt and pepper.  Crack the eggs on top.  Pulse until blended, green, and smooth.

Meanwhile, heat a small frying pan over medium-low heat.  Add a dab of coconut oil, about 1 Tbsp, and let melt.

Pour egg mixture into pan.  Cook until edges are set, about 5-7 minutes.

Sprinkle a thin layer of grated cheese of choice over the top.  Press a slice of bell pepper into the center.  Cover and reduce heat to low.  Continue to cook until egg is cooked through and cheese is melted.  Another 5-10 minutes or so.

Gently slide out of pan onto a plate or serving tray.  Enjoy!



Lemon Almond Scones

I love lemons.  The bright color and that citrus smell... they're so invigorating and refreshing, especially this time of year.  This recipe is just the thing to get your house smelling all lemony-fresh (without cleaning!) and still a little bit comfort food (because we still need that in February).

I've been so excited to share this recipe with you:  Lemon Almond Scones!  I'll be honest - scones were never really my favorite.  They always sound good, and I've had a few good ones here and there, but typically, they've always just been tough, dry, and generally disappointing.  These are different.  They were tender and flaky and not at all dry, with just the right balance between the almond and the lemon. 


Lemon Almond Scones

  • 1/4 c. sugar
  • 2 Tbsp fresh lemon zest
  • 1 3/4 c. flour
  • 1/3 c. ground almonds
  • 1 Tbsp Roasted lemon zest
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c. cold butter, cut into cubes
  • 1/2 c. whole milk
  • 1/4 tsp almond extract

Glaze

  • 1/2 c. powdered sugar
  • 1 Tbsp. fresh lemon juice
  • 1/4 - 1/2 tsp fresh lemon zest

Preheat your oven to 400 degrees F.  Line a baking sheet with a silicon baking mat or parchment paper.


Combine flour, ground almonds, roasted lemon zest, baking powder, baking soda, and salt in a large mixing bowl.  Set aside. In a blender or food processor, pulse the fresh lemon zest and the sugar.  Mix into the dry ingredients.  

Cut the butter into the dry mixture until it resembles coarse meal.  There will be chunks of butter throughout.  Gently mix in whole milk and almond extract, being careful not to over-mix.  

Turn onto a lightly floured surface.  Form dough into a ball and then pat down to a disk about 1 inch thick.  Cut into 8 triangles.  Place onto prepared baking sheet.

Bake for 15-18 minutes, until lightly browned.  Remove to a cooling rack and allow to cool completely.  Meanwhile, make the glaze.


Glaze

In a small bowl, mix the lemon juice and powdered sugar.  Mix until there are no lumps remaining.  Stir in the lemon zest.  

Drizzle over the cooled scones and allow to set a minute or two.  

Thursday, December 17, 2015

Day 12 - Oreos a la Leche (Guest Post)

Check back for more recipes from this year's 12 Days of Cookies!


It's the last day of the 12 Days of Cookies and I'm doing something a little different. My husband, Ben, keeps asking to do a guest post for this. So without further ado, here he is!


It's the holidays. There is nothing better than making cookies during the holidays. Except for maybe writing blog posts for your wife's awesome blog as a guest writer! Seriously though, I almost ran out of things to write about after my quippy intro just there, but I think I can pull through and provide some cogent banter to make up for the lack of my wife's wonderful literary talents.

Speaking of my wonderful wife, let me tell you about her commitment to her 12 Days of Cookies. She has taken on this task every single year for the last few years, and has created an incredible array of baked goods that have personally contributed to at least two torn pants and a popped seem. I LOVE this time of year, for a lot of reasons, but one of those reasons is because the smell of those cookies fills the room and the taste is (usually) incomparable to anything store bought.

In sum, I love this time of year because of my wife. She makes the holiday season into what it is. Without her I would probably be alone, in a plain, boring room eating store bought crap that was designed to last for eternity (shout out to that Ramen!). So, a college student, really.

Because of all she does for me and our two "feral" boys, I really thought she deserved a break from the stress and sacrifice of putting out these incredible recipes day in and day out. Therefore, I present to you my recipe for a tasty cookie treat that may or may not tickle your fancy, but will definitely take some of the pressure off of my wife and maybe make her smile. And what other goal in life would I ever have than making the love of my life smile as often as possible?

Here it is:

Oreo a la Leche


  • 1 or 2 sleeves of Oreos
  • (okay, 1 sleeve of Oreos so your significant other doesn't get mad at you)
  • 1 glass of milk (whole milk preferred, 1% is minimally acceptable, skim milk is not meant for this kind of consumption or any human consumption really)
  • 1 spoon, of a bigger size but not like a serving spoon, (have some semblance of self control, dang it!)

Preheat your Netflix to something enjoyable, say like a nice hallmark Christmas movie, or a tv show, Daredevil, or Parks and Rec. Keep it light and airy.

Place Oreos in an empty cup or mug, the bigger the better. I've been known to get 9 whole Oreos into the cup.

Pour milk over the Oreos until all cookies are covered and drowning in the sweet creamy goodness of your whole milk.

Grab a spoon and treat yo self to a roller coaster ride of chocolatey cream filled decadence, soaked through with milky goodness that even Tom Haverford would approve of. Makes half a serving, so go ahead and add another sleeve of cookies...


Wednesday, December 16, 2015

Day 11 - Caramel Almond Brownies

Check back for more recipes from this year's 12 Days of Cookies!



Ok, so technically brownies aren't cookies (if that's the case, where do cookie bars fall?), but I love these and decided to include them this year anyway. These have the added benefit of being easy-I'm taking the shortcut and starting with a boxed mix (gasp! I know...).  If you made this caramel sauce for this recipe, or this recipe, you won't have to make it either!


Caramel Almond Brownies

  • Brownie mix (I love the Ghirardelli Triple Chocolate for this, but choose your favorite)
  • 1/2 tsp almond extract
  • 1/3-1/2 cup Caramel Sauce


Preheat oven, prepare a 9x9 baking pan, and mix up brownie batter according to package instructions.

Mix in the almond extract and pour into prepared baking pan. In a microwave safe container, heat caramel sauce for about 10 seconds, or just until it is pour-able. Drizzle over the top of the brownie batter. Use a knife to "cut" the caramel down into the batter and create a fun swirly pattern on the top. 

Bake as per package instructions until a toothpick comes out clean (it may take a little longer because of the caramel).  Allow to cool before cutting and removing from pan.



Tuesday, December 15, 2015

Day 10 - Pecan Pralines

Check back for more recipes from this year's 12 Days of Cookies!


Pecan pralines are one of those amazing desserts that you have to try at least once in your lifetime. Crisp and buttery, melt-in-your-mouth goodness, and full of glorious, rich pecans. (Also note-they are the perfect food for stress eating, and go really well chopped up over ice cream!)

I recently had a serious craving for these little gems and realized that the last time I made them was about 4 years (and 3 moves) ago. I had to remedy that, but I couldn't find my recipe anywhere! 
It's amazing the kinds of things that just disappear when you move. I'm still wondering what happened to a box that had my favorite measuring cups and some beautiful hand blown vintage candlesticks. But that's a story for another day. I couldn't find my recipe, so I contacted my friend Jessica (who is amazing, and wonderful, and lives two time zones away!) and she (and her Louisiana roots) came through big time!

I kid you not, she sent me her grandma's recipe not 10 minutes later, even though it was practically the middle of the night!


Pecan Pralines

  • 2 cups white sugar
  • 1 cup dark brown sugar
  • 1/2 cup butter
  • 1 cup milk
  • 2 Tbsp corn syrup
  • 4 cups chopped pecans
Combine all ingredients, except pecans, in a 3 quart saucepan. Cook for 20 minutes. (I cooked mine on medium)

After boiling starts, stir occasionally. Add the pecans and cook the mixture until the liquid forms a soft ball when dropped in cold water. ("Soft ball" temperature is 240 F - I found it easier to actually use a candy thermometer and I cooked mine to 244 F.)

Stir well. Drop by spoonfuls on waxed paper. Place a few sheets of newspaper under the waxed paper to allow pralines to harden. When cool, wrap in foil. (Do allow them to cool before eating. They're better that way)


This recipe comes from "The Eschete Seafood" cookbook from Houma Louisiana 
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